Mikado serves traditional Japanese fare with several seating options. There's a sushi bar up front with a view of the big screen TV, tables along the wall, a tatami room that seats 8 and an upstairs room that seats 15. The lunch bento special is popular and comes with a huge amount of food, including a California roll, chic
Think of it as Japanese tapas—the skewers here are served individually, which means its easy to order a bunch and share. Choose from options like steak, chicken heart, pork cheek, and okra, each grilled over oak-wood, imported from Japan. For some added variety, don’t skip the non-skewered (but still shareable) organic fried chicken.
When you walk into Ramen House Ryowa, you might be struck by the silence—many diners get really into the Japanese game shows on the house TVs. You’ll have a great time, though, especially if you get the butter-corn ramen. There’s a chunk of butter right in the bowl!
Inspired by the incredible flavors served at traditional Japanese festivals, Happi House was founded on the belief that dining out should be happy and festive. Happi House?s founders thought that quick-service restaurants had become predictable and boring, so they set out to expand and upgrade fast food options by offering fresh meals to order and one-of-a-kind teriyaki sauces.
The first Happi House restaurant opened in San Jose?s historic Japantown district in 1976, where its fresh take on fast food was an instant sensation. Over the years, Happi House has grown its distinctive menu while maintaining a commitment to using fresh ingredients delivered daily and food that's grilled to order?never held under heat lamps or served up from a steam table.
Today, Happi House has six locations throughout the Silicon Valley. Bay Area folks can pop into the casual eatery for a tasty bite or grab a jumbo-sized Happi Pak with enough chicken salad, rice, and flame broiled teriyaki to feed the whole gang at home. Must-try items include bone-in teriyaki chicken, Asian chicken salad, and homemade teriyaki sauces in original and spicy flavors, which are available by the bottle.
A Japanese izayaka is much like a casual American bar—friends assemble after work to knock back drinks and share small plates that often feature salty finger food. That's what it's like at Bushido Izakaya, where a roster of sake and contemporary small plates recalls Japanese pub food. The executive chef, Isamu Kanai, has forged a menu that declares his mastery of sustainable seafood. Indeed, his expertise is such that his work earned acclaim from the California Academy of Sciences and the Monterey Bay Aquarium's Cooking for Solutions event.
Within Bushido, albacore tuna stars in seared sashimi plates punched up with ponzu sauce and garlic chili oil. A medley of seafood, beef, and bacon sits atop okonomiyaki, a savory pancake akin to pizza. Grilled chicken skewers, braised pork belly with daikon radish, and crispy wings coated in sweet sesame sauce represent for the nonseafood section. All of this changes seasonally along with the decor, which mimics the Japanese landscape by modifying its color scheme and occasionally featuring Mechagodzilla.
In Sushi 88 & Ramen?s large, laid-back dining room, platters piled with sushi travel to tables, and bowls of steaming tonkatsu ramen emerge from the kitchen. The walls' Japanese tapestries flutter over diners sampling the menu's huge variety of maki rolls, bento boxes, and entrees, such as beef short ribs and grilled mackerel. Sushi 88 & Ramen accompanies meals with specialty Japanese beers, and the deft chefs can personalize sushi orders for any special occasion, whether it's asking a date to the prom or asking a business partner to trade offices.